Thai beef salad

Serves 4

1 ½ tbsp fresh lime juice
1 tbsp soft brown sugar
1 tbsp fish sauce
2 tsp sesame oil
1 tsp soy sauce
2 tsp finely grated fresh ginger
1 garlic clove, crushed
1 beef rump steak, about 680g
200g cherry tomatoes, halved
1 continental cucumber, halved lengthways, thinly sliced diagonally
1 red onion, halved, cut into thin wedges
2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
1 bunch fresh mint, picked and torn
1 bunch fresh coriander, picked
1 bunch fresh Thai basil, picked and torn
55g toasted peanuts, coarsely chopped
4 kaffir lime leaves, centre veins removed, finely shredded

Whisk together the lime juice, brown sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug.  Place the steak in a glass or ceramic dish.  Drizzle with half the dressing and cover it with cling film and place in the fridge for two hours, turning the mixture occasionally to develop the flavours.  

Preheat a barbecue grill or char grill pan to high and cook the steak on the grill for 2-3 minutes each side for medium or until it is cooked to your liking.  Transfer to a plate and cover with foil and set aside for 10 minutes to rest.  Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl.  Thinly slice the steak across the grain and add to the salad.  Drizzle with remaining dressing and gently toss to combine and serve immediately.